What's there in a pickle that makes it so amazing? Mom's love? A feeling of home even being away from home? The much needed spice in the boring and mundane food? The reasons can be many but a pickle is something that we all love to savor. A pickle can be vegetarian or non-vegetarian, sweet or sour, but the taste of it is just inexplicable.
I have been fond of pickles since I can remember. Mango, garlic, mixed, squid, dry-fish, prawns,you name it and I have tasted it. Long time, back, I remember having a prawn pickle which tasted heavenly. In all these years, a mango pickle during the summers is like a ritual. Recently, in one of the regular visits to the departmental store, I bumped onto a chicken pickle. It did taste awesome! I definitely wanted to try this at home. I have always preferred pickles which has a South-Indian touch to it and I always love the idea of modifying any recipe a little bit. A little bit of innovation becomes your signature style. I also believe firmly that cooking is just incomplete without your personal touch!
Here comes the recipe:
Ingredients:
Chicken (minced) - 500gms.
Vinegar - 1 cup.
Ginger-Garlic paste - 200 gms.
Mustard seeds (black) - few.
Dry chillies - 4.
Curry leaves - a bunch.
Turmeric powder - One teaspoon.
Red chilli powder - Two teaspoon.
Cumin powder - One teaspoon.
Coriander powder - One teaspoon.
Asafoetida - a pinch.
Salt to taste.
Oil- 5 tablespoons.
Procedure:
Marinate the chicken with the ginger-garlic paste, vinegar and salt. Refrigerate it overnight.
In a wok, heat oil.
Add the dry chilli, asafoetida, mustard seeds and the curry leaves.
Add the marinated chicken.
Then add the turneric, red chilli, coriander and cumin powder.
Do not add water.
Check for the consistency.
Store it in an air-tight container in a cool place once it comes to room temperature.
Have it after at least 2 days, if not more.
Once opened, keep it in the refrigerator so that it doesn't get spoilt.
I have been fond of pickles since I can remember. Mango, garlic, mixed, squid, dry-fish, prawns,you name it and I have tasted it. Long time, back, I remember having a prawn pickle which tasted heavenly. In all these years, a mango pickle during the summers is like a ritual. Recently, in one of the regular visits to the departmental store, I bumped onto a chicken pickle. It did taste awesome! I definitely wanted to try this at home. I have always preferred pickles which has a South-Indian touch to it and I always love the idea of modifying any recipe a little bit. A little bit of innovation becomes your signature style. I also believe firmly that cooking is just incomplete without your personal touch!
Here comes the recipe:
Ingredients:
Chicken (minced) - 500gms.
Vinegar - 1 cup.
Ginger-Garlic paste - 200 gms.
Mustard seeds (black) - few.
Dry chillies - 4.
Curry leaves - a bunch.
Turmeric powder - One teaspoon.
Red chilli powder - Two teaspoon.
Cumin powder - One teaspoon.
Coriander powder - One teaspoon.
Asafoetida - a pinch.
Salt to taste.
Oil- 5 tablespoons.
Procedure:
Marinate the chicken with the ginger-garlic paste, vinegar and salt. Refrigerate it overnight.
In a wok, heat oil.
Add the dry chilli, asafoetida, mustard seeds and the curry leaves.
Add the marinated chicken.
Then add the turneric, red chilli, coriander and cumin powder.
Do not add water.
Check for the consistency.
Store it in an air-tight container in a cool place once it comes to room temperature.
Have it after at least 2 days, if not more.
Once opened, keep it in the refrigerator so that it doesn't get spoilt.
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